Serves 4–6 – Crunchy, golden and just a little fancy.
Ingredients:
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1 kg brushed potatoes, peeled and cut into chunky pieces
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6 shallots, peeled and halved
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6 cloves garlic, smashed (leave skins on for roasty flavour bombs)
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4 tablespoons olive oil
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Salt flakes and black pepper
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Handful fresh parsley, chopped
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Optional: Zest of 1 lemon
Instructions:
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Preheat oven to 200°C fan-forced.
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Parboil potatoes: Place potatoes in salted cold water, bring to the boil and cook for 10 mins. Drain and rough them up in the colander to create craggy edges.
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Roast: In a large roasting tray, toss the potatoes, garlic, and shallots with olive oil, salt and pepper. Spread out in a single layer.
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Bake for 40–50 mins, turning once, until everything is golden and crispy.
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Finish: Sprinkle over chopped parsley and lemon zest just before serving.
